With our weight loss pills and diet plans most patients lose 2-5 lbs a week And they still are able to eat great tasting foods like pasta, lasagna, ice cream (sugar-free) and even cake (we have great recipes if you like to bake). If you need help losing weight call us for your free consultation. Call us at 215-821-7336

Here are 11 fantastic recipes all under 400 calories per serving to help you lose weight and burn belly fat.

Southwestern Stuffed Pork Chops and Sweet Potatoes*

Ingredients:

Pork loin chops – 4 of them, 1 inch thick

Cornbread stuffing mix – 4 ounces

Low-sodium chicken broth – 2 tablespoons

Orange juice – 1/3 cup

Pecans – 1 tablespoon finely chopped

4 sweet potatoes

2 tablespoons of orange juice concentrate

1/4 cup of sugar substitute like Stevia

Let’s begin making this tantalizing dish by cutting a horizontal split in the side of each chop so that you form a pocket for the stuffing. Mix together the stuffing with the broth, orange juice, pecans and orange peel. Stuff the pockets with the stuffing and place in a 9 x 13″ glass baking dish. Next peel your sweet potatoes into 1 inch cubes and put them in an 8 in.² baking dish. Then we can borrowing your orange juice concentrate and Stevia and pour this over the sweet potatoes. And placed both the pains in an oven set at 350°F and bake until the potatoes are nice and tender and the pork chops are cooked thoroughly. This normally takes anywhere from 45 – 60 minutes. This makes 4 servings each with about 390 calories.

Let’s begin by scoring the edges of the pork chops and place them into a large baking pan and set this on the side. Combine all of the other ingredients together and mix them well. Next pour them over the pork chops and make sure that your chops are thoroughly coated. Then cover and chill the pork chops for 2 – 4 hours. Grill your chops until they are cooked thoroughly and be sure to baste them while they are grilling. Serve your pork chop with half of a big potato in the coleslaw boats topped with your ranch dressing. This makes approximately 4 servings each having about 390 calories.

Tuna Casserole – Slow Cooker Style*

Ingredient:

Tuna in water – 16 ounces

Low-sodium cream of mushroom soup – 20 ounces

Skim milk – 1 cup

Fresh parsley chopped – 2 tablespoons

Sliced mushrooms 8 ounces

Thawed frozen mixed vegetables – 16 ounces

Thawed frozen broccoli carrots and cauliflower – 16 ounces

Cooked egg noodles – 10 ounces

Sliced almonds toasted – 1/4 cup

Mix together your soup, parsley, skim milk, tuna, and vegetables and mix in the noodles. Pour this into a greased slow cooker and top with the almonds, cover it and cook on low for 7 – 9 hours or on high for 3 – 4 hours. This makes approximately 6 servings each having about 364 calories.

Broccoli Fish Bake*

Ingredients:

Fat-free sour cream – 1 cup

Low-fat mayonnaise – 1 cup

Dried onion – 1 tablespoon

Lemon pepper – 2 teaspoons

White pepper – 1/4 teaspoon

Celery flakes – 1 tablespoon

Dried parsley – 1 tablespoon

Lemon juice – 2 teaspoons

Black pepper – 1/8 teaspoon

Broccoli – 20 ounces

Lemon juice 2 tablespoons

Catfish fillets – 6

Breadcrumbs – 1/4 cup

Mixed together your sour cream, mayonnaise, dried onion, lemon pepper, white pepper, celery flakes, dried parsley, lemon juice and black pepper and put them on the side. Next spread your broccoli in a shallow casserole dish and pour over top 1 tablespoon of your lemon juice. Layer your fish fillets on the broccoli and then spread the sour cream mixture. Sprinkle your breadcrumbs over top of this and the remaining lemon juice. Cover this and bake it at 350°F for approximately 45 minutes and then uncovered for an additional 15 minutes until its brown. This makes approximately 6 servings each having about 372 calories.

Tuna Broccoli Roll Ups*

Ingredients:

Skim milk – 1/4 cup

Lemon juice – 1 tablespoon

Low-sodium cream of mushroom soup – 1 can

Drained tuna – 7 ounces

Broccoli – 10 ounces

Low-fat shredded cheddar cheese – 4 ounces

Whole wheat tortillas – 3 tortillas 8 inches each

Chopped tomato – 1 cup

Combine your mushroom soup, lemon juice and skim milk. Mix together your broccoli, tuna ends one half of the cheese in a separate bowl. Next star three-quarter cup of the soup mixture into your tuna. Divide this mixture evenly among the tortillas and roll them up. Stir the tomatoes into the remaining soup mixture and spoon this over top of each individual rollup. Place the rollup in a greased baking dish and bake them covered at 350°F for 35 – 40 minutes. Top the center of each tortilla with the remaining cheese and then return it to the oven and bake for approximately another 5 minutes uncovered. This makes three servings each having about 398 calories.

Pasta with Fish And Vegetables*

Ingredients:

Olive oil – 2 tablespoons

Cubed salmon fillets – 12 ounces

Cubed cod fillets – 12 ounces

Minced garlic – 1 teaspoon

White wine – 1/2 cup

Minced onion – 1/2 cup

Chopped red bell pepper – 1 cup

Chopped green bell pepper – 1 cup

Broccoli florets – 1 cup

Dried oregano – 1/2 teaspoon

Dried rosemary – ½ teaspoon

Dried parsley – 1 teaspoon

Whole-wheat fettuccine cooked – 8 ounces

Parmesan cheese shredded – 6 tablespoons

Let’s begin this amazing recipe by heating oil in a skillet and then add the fish and garlic and sauté for a few minutes until it’s almost cooked all the way through. Next we add the wine, vegetables and spices and continue to cook until the sauce has been reduced by about half. Then serve over top of the pasta and garnish it with your Parmesan cheese. This makes 6 servings each having about 383 calories.

Salmon with Mediterranean Relish*

Ingredients:

Black pepper – 1/2 teaspoon

Salmon fillets – 1 pound

Ground cumin – 2 teaspoons

Uncooked instant brown rice – 2 cups

Water – 2 1/4 cups

Asparagus – 1/2 pound

Diced tomatoes – 2 cups

Chopped green olives – 1/4 cup

Chopped fresh basil – 2 tablespoons

First we are going to heat our oven to 425°F then coat a large baking sheet with nonstick olive oil spray. Next we are going to sprinkle the black pepper on both sides of our salmon fillets and rub the cumin, using about ½ teaspoon for each fillet, in to the meaty side of your salmon. Place the salmon with the skin down on your baking sheet that is been sprayed with her olive oil. Roast this for approximately 10 minutes until the fillets are tender when you stick a fork in them. While your salmon is roasting combine your brown rice and 2 1/4 cups of water in a microwave safe bowl with the lid cover and microwave on high for about 5 minutes then let this sit for approximately 5 minutes. And then flip it with a fork. Place the asparagus in a microwave safe dish with a lid. Cover and microwave on high for 3 minutes until it’s crisp and tender. Let’s make the relish by combining your tomatoes, basil and olives in a medium bowl and toss to combine everything. Serve the salmon with the relish spooned over top in the rice and asparagus on the side. This makes about 4 servings each having approximately 360 calories.

Salmon Vegetables and Everything Else*

Ingredients:

Uncooked instant brown rice – 2 cups

Low-sodium chicken broth – 2 cups

Zucchini sliced thinly – 1 1/2 cups

Shredded carrots – 1 1/2 cups

Sliced red bell pepper – 1 1/2 cups

Sliced mushrooms – 8 ounces

Salmon fillets – 1 pound

Black pepper – 1/2 teaspoon

One lemon sliced

We are going to start by heating a grill to medium heat and spray for large pieces of heavy-duty aluminum foil with nonstick olive oil spray. Then in a bowl mix together the broth and rice and let this stand until most of the broth is absorbed, this usually takes about 5 minutes. Then stir in your vegetables. Place your salmon filet in the center of each piece of aluminum foil and sprinkle with your black pepper and placed the lemon slices over top. Place the rice mixture around the fish and fold up the foil and bring the edges together. You should fold over several times to seal it. Fold in the ends allowing some room for your rice to expand and then place it on your grill until your salmon is thoroughly cooked. This can take anywhere from 10 – 15 minutes. This makes 4 servings each having about 395 calories.

Hungry Man Catfish Creole*

Ingredients:

Unsalted grass fed butter – 2 tablespoons

Chopped onion – 1/2 cup

Chopped celery – 1 cup

Chopped green bell pepper – 1 cup

Minced garlic – 1/2 teaspoon

No salt added tomatoes – 2 cups

Sliced lemon – 1 lemon

Worcestershire sauce – 1 tablespoon

Paprika – 1 tablespoon

Bay leaf 1

Dried thyme – 1/4 teaspoon

Tabasco sauce – 1/4 teaspoon

Catfish fillets – 2 pounds

Cooked brown rice – ½ cups

Cauliflower florets steamed until their crisp and tender – 2 pounds

We are going to start by melting the butter in a large skillet over medium heat. Then add in the onion, green bell pepper, garlic and celery and cook until everything is soft. Next add the tomatoes and their liquid and make sure that you break the tomatoes with a spoon. Next add the lemon slices, Worcestershire sauce, paprika, bay leaf, dried thyme and Tabasco sauce. Start this occasionally while cooking everything For approximately 15 minutes or until the sauce is slightly thickened. Make sure that while it’s cooking that you use a spoon and press the fish pieces down a bit into the sauce and spoon over that great tasting sauce over top of your fish. This way the fish will absorb that great tasting flavor of the sauce. Then cover the pan and simmer gently until the fish flakes when you stick a fork in it. Remove the bay leaf and serve over your hot cooked rice with your steamed cauliflower. This makes 6 servings each having about 360 calories.

Tuna Gumbo*

Ingredients:

Cooked brown rice – 2 cups

Tuna – 13 ounces

Cut okra – 10 ounces

No salt added stewed tomatoes – 2 cups

No salt added tomato paste – 8 ounces

Diced green chilies – 4 ounces

Onion that is cut very fine – 1 cup

water – 1 cup

Of course you are going to first cook your rice and then mixed together all of the ingredients, except for the rice, and cook them in a large saucepan until the okra is totally cooked. And when the okra is caulked you can serve everything over top of your rice. This makes 4 servings each having about 350 calories.

Salmon and Pasta Caesar Salad*

Ingredients:

Whole-wheat pasta – 8 ounces

Canned salmon broken into pieces – 16 ounces

Thinly sliced zucchini – 1/4 cup

Thinly sliced celery – 1/4 cup

Pimento – 1 cup

Olive oil – ¼ cup

White wine vinegar – 1 tablespoon

Dijon mustard – 1/2 teaspoon

Lemon juice – 1/2 teaspoon

Garlic powder – 1/8 teaspoon

Lettuce leaves

Start this delicious recipe by cooking your pasta as you normally would and set this on the side and let it cool down in large bowl. Then you’re going to combine your canned salmon, zucchini, pimento and olive oil and mix this together nicely with your pasta. Then combine the following ingredients in a blender and blend them until they are nice and creamy, blend the white wine vinegar, Dijon mustard, lemon juice and garlic powder. For this over top of your pasta combination and mix everything together nicely and then cover it and put it in your refrigerator and let it chill for several hours. When you are finally ready to enjoy this fantastic register be just take your lettuce leaves and put them on a plate and spoon over top your pasta combination. This makes 4 servings each having approximately 356 calories.

*These recipes are taken from a great cookbook by Dick Logue called 500 400 – Calorie Recipes. It has lots of great low calorie recipes and should definitely be in your kitchen.